This recipe by Corinne Cook has no exact measurements. Make tacos using leftover crawfish tails from crawfish boil. Top crawfish tails with coleslaw, sliced avocado, onions and tomatoes. The slaw can be made ahead of time.

Linda’s Coleslaw (See recipe in Eat Your Vegetables column at right.)

Peeled crawfish tails leftover from crawfish boil

Sliced avocado

Thinly sliced red onion, optional

Chopped tomatoes, optional

Flour tortillas or crispy corn tortillas, heated

1. Make coleslaw. Refrigerate.

2. Place peeled crawfish tails in bowl. Place avocado slices, onion and tomatoes in separate bowls.

3. Heat either flour or crispy corn tortillas according to package directions. Let each person make his or her own taco with crawfish, slaw, avocado, onion and tomato.

Note: For those who don’t like coleslaw, a mixture of mayonnaise, ketchup and mustard can be used as a topping over the crawfish. Top with lettuce, tomatoes and avocados.